Mexican Street Corn, or Elote, is a vibrant and delectable treat that’s perfect for summer gatherings or as a savory side dish. This Homemade Mexican Street Corn recipe brings the flavors of the street vendors right to your kitchen with its creamy, tangy sauce and vibrant garnishes. Whether you prefer to grill or steam your corn, this recipe ensures a deliciously memorable experience.
Ingredients:
For the Sauce:
1/4 cup mayonnaise
1/4 cup sour cream
1 teaspoon chili powder or Tajin
2 tablespoons lime juice
1/2 cup Mexican cheese (such as cotija or queso fresco)
For the Corn:
5 ears of corn
2 tablespoons melted butter
Fresh parsley, chopped (for garnish)
Directions:
Prepare the Corn:
Grill Method: Preheat your grill to medium-high heat. Place the corn on the grill and cook, turning occasionally, until the corn is charred and tender, approximately 10-15 minutes.
Steam Method: Alternatively, you can steam the corn. In a large pot with about an inch of water at the bottom, cover and steam the corn until tender, about 8-10 minutes.
Brush with Butter: Once the corn is cooked, brush each ear with melted butter while still hot to enhance its flavor and give it a golden finish.
Prepare the Sauce: In a small bowl, combine the mayonnaise, sour cream, chili powder or Tajin, lime juice, and Mexican cheese. Mix until well blended to create a creamy, tangy sauce.
Coat the Corn: Generously coat each ear of corn with the prepared sauce using a brush or spoon, ensuring every bite is packed with flavor.
Garnish and Serve: Sprinkle the coated corn with freshly chopped parsley for a burst of color and freshness. Serve immediately for the best taste.
Serving Tips:
Serve Fresh: Mexican Street Corn is best enjoyed immediately after it’s coated with sauce and garnished. The warm, fresh corn enhances the creamy sauce and ensures optimal flavor and texture.
Garnish Variations: While fresh parsley adds a lovely touch, you can also experiment with other garnishes like crumbled cheese (e.g., cotija or queso fresco), a sprinkle of extra chili powder or Tajin, or a drizzle of extra lime juice.
Accompaniments: Serve the corn as a side dish with your favorite BBQ meats, grilled vegetables, or alongside a refreshing summer salad. It also pairs wonderfully with other Mexican dishes like tacos or enchiladas.
Storage Tips:
Refrigeration: If you have leftover Mexican Street Corn, allow it to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 2-3 days.
Reheating: To reheat, gently warm the corn in the microwave or on a grill. Be cautious not to overheat, as this can dry out the corn or diminish the flavor of the sauce.
Avoid Freezing: It’s best to avoid freezing Mexican Street Corn, as the texture of the corn and the creamy sauce can be adversely affected. The corn may become mushy and the sauce may separate upon thawing.
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FAQs:
Can I use frozen corn instead of fresh?
Yes, you can use frozen corn if fresh is not available. To use frozen corn, thaw it completely and pat it dry to remove excess moisture. Then, follow the same grilling or steaming instructions as you would for fresh corn. Keep in mind that frozen corn might not have the same texture as fresh, but it will still be flavorful.
Can I make the sauce ahead of time?
Absolutely! You can prepare the sauce up to 2 days in advance. Store it in an airtight container in the refrigerator. Before using, give it a good stir and taste, adjusting the seasoning if necessary. The sauce may thicken slightly, so you might need to thin it with a little lime juice or a splash of milk if needed.
What can I use if I don’t have Mexican cheese?
If you don’t have access to Mexican cheeses like cotija or queso fresco, Parmesan cheese is a good substitute. While it doesn’t have the exact same flavor, it adds a similar salty, tangy profile to the sauce. Other options include feta cheese or Asiago cheese, though they will impart a slightly different taste.
How do I store leftovers?
Store any leftover Mexican Street Corn in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the microwave or on a grill, taking care not to overheat and dry out the corn. If storing the sauce separately, keep it in the refrigerator and stir before using. Avoid freezing the corn or sauce, as this can negatively impact their texture and flavor.
Conclusion:
This Homemade Mexican Street Corn is a crowd-pleaser, bringing together the perfect blend of creamy, spicy, and tangy flavors. It’s ideal for BBQs, family dinners, or any occasion where you want to impress with a delicious and easy-to-make side dish. Enjoy the flavors of summer with this irresistible recipe!
📖 Recipe:
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Homemade Mexican Street Corn
- Total Time: 25 minutes
- Yield: 5 servings
- Diet: Vegetarian
Description
Experience the authentic taste of summer with this Homemade Mexican Street Corn (Elote). Perfectly grilled or steamed corn on the cob is brushed with melted butter and coated in a creamy, tangy sauce made with mayonnaise, sour cream, and Mexican cheese. Garnished with fresh parsley and a sprinkle of chili powder, this recipe delivers a mouthwatering blend of flavors that’s ideal for BBQs, family dinners, or as a tasty side dish.
Ingredients
For the Sauce:
1/4 cup mayonnaise
1/4 cup sour cream
1 teaspoon chili powder or Tajin
2 tablespoons lime juice
1/2 cup Mexican cheese (such as cotija or queso fresco)
For the Corn:
5 ears of corn
2 tablespoons melted butter
Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Corn:
- Grill Method: Preheat grill to medium-high heat. Grill corn, turning occasionally, until charred and tender, about 10-15 minutes.
- Steam Method: Steam corn in a large pot with about an inch of water at the bottom, covered, until tender, about 8-10 minutes.
- Brush with Butter: Brush each ear of cooked corn with melted butter while hot.
- Prepare the Sauce: Mix mayonnaise, sour cream, chili powder or Tajin, lime juice, and Mexican cheese in a small bowl until well combined.
- Coat the Corn: Generously coat each ear of corn with the prepared sauce using a brush or spoon.
- Garnish and Serve: Garnish with chopped fresh parsley. Serve immediately.
Notes
Use fresh corn for the best results.
Adjust the chili powder or Tajin to your taste preference.
Cotija or queso fresco can be substituted with Parmesan cheese if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling, Steaming
- Cuisine: Mexican
Nutrition
- Serving Size: 5 servings
- Calories: 220 kcal per serving
